Small potato gnocchi

Ingredients

• 1 kgold, floury potatoes of similar size
• 2egg yolks
• about 200 g, plus extra for dustingplain flour (00 flour)
• 50 gpotato starch
• 1 pinchnutmeg
• to tastesalt

Instructions

1. 1

   Cook the potatoes

   Rinse the potatoes. Put them in a large pan of cold, salted water, keeping them unpeeled and in a single layer so they cook evenly.

2. 2

   Check for doneness

   Once the water comes to the boil, cook the potatoes over a medium heat for about 20–30 minutes, depending on their size. Test one with a skewer: it should pass into the flesh without much resistance.

3. 3

   Rice them while hot

   The potatoes should be soft but not falling apart. Drain and peel them while hot, then immediately pass them through a potato ricer. Spread the purée over a floured work surface.

4. 4

   Dry the purée

   A steel or marble surface is preferable: its coolness helps the hot purée release steam and dry more quickly. Spread it out with a spoon for about 1–2 minutes.

5. 5

   Add the seasonings

   Let the purée cool, then add the egg yolks, salt, nutmeg and potato starch.

6. 6

   Mix in flour

   Add the flour in several batches, a handful at a time. The amount needed can vary with the type of potato and how much moisture it absorbs.

7. 7

   Keep the dough tender

   Avoid adding more flour than needed, as the chicche can turn out too firm; using less keeps them softer. The dough should be soft but not sticky, so work it briefly and quickly, just until combined. Form it into a log and cut it into slices about 1.5 cm thick.

8. 8

   Shape the chicche

   Cut each slice into strips, then roll them into cylinders about 1 cm in diameter. Cut the cylinders into 1 cm pieces and shape them into tiny balls, dusting with flour from time to time.

9. 9

   Rest before cooking

   Arrange the chicche in a single layer on one or two floured trays. Leave them to dry at room temperature for 15 minutes before boiling.

What are chicche di patate?

Chicche di patate are small Italian potato gnocchi, also called gnocchetti. Like other gnocchi, they are shaped from a potato-based dough; this version uses egg yolks and potato starch as well as flour.

The method focuses on removing moisture from the potatoes and keeping the dough lightly worked. Those choices help make small, tender dumplings rather than dense ones.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 11g protein, 93g carbs, 3g fat.

Most of the carbohydrates come from the potatoes, flour and potato starch; the yolks contribute some fat and protein. Serve a portion with vegetables and a protein-rich accompaniment, such as beans, to make a more balanced plate.

Choose the right potatoes

Floury potatoes: these absorb less floury moisture into the dough and are suited to a soft gnocchi mixture. Choosing potatoes of similar size helps them cook at roughly the same rate.

Cook them whole and unpeeled: the skins help keep the potatoes from becoming waterlogged as they boil. Start them in cold, salted water, as directed.

Dry the potato purée

Hot ricing: peel and rice the potatoes while they are still hot so they pass through the ricer easily. Spread the purée out on the floured work surface rather than leaving it in a mound.

Cool surface: steel or marble is suggested because the warm purée can release steam against it. Give the purée about 1–2 minutes spread out, then let it cool before mixing in the other ingredients.

Add flour gradually

Small additions: potato varieties hold different amounts of moisture, so the stated flour quantity is approximate. Add it a handful at a time and stop when the dough is soft but no longer sticky.

Light handling: bring the ingredients together quickly rather than kneading for a long time. Too much flour or extended working can make the finished chicche firmer.

Shape small, even pieces

Consistent cylinders: roll the strips to about 1 cm in diameter, then cut pieces around 1 cm long. Keeping them similar in size helps them cook evenly later.

Floured trays: dust the work surface and trays as needed so the dough does not stick. Arrange the pieces in a single layer and give them the specified 15-minute rest before boiling.

Serving and timing

Sauce choice: the recipe does not specify a sauce, so serve the chicche with a sauce you like. A simple butter-and-herb sauce or tomato sauce can complement their mild potato flavour.

Plan ahead: the stated total time is 50 minutes, including the potato cooking and the 15-minute drying period. The potatoes' size affects how long they take to cook, so use the skewer test rather than relying on time alone.

Recipe notes & tips

• Use potatoes of similar size so they cook at a similar pace.
• Rice the potatoes while hot, but let the purée cool before adding the yolks.
• Keep a little extra flour nearby for dusting, but add it to the dough sparingly.
• Work on a floured surface to make shaping easier.
• Keep the shaped chicche in a single layer while they dry.

Variations

• Brown butter: toss the cooked chicche with browned butter and sage for a simple finish.
• Tomato sauce: serve them with a tomato sauce for a classic, tangy pairing.
• Herbs: add chopped herbs to the sauce rather than changing the dough.
• Cheese: finish the cooked chicche with grated hard cheese at the table.
• Smaller batches: shape and cook only what you need, keeping the remaining pieces in a single layer.

Common mistakes to avoid

• Waterlogged potatoes: boil them whole and unpeeled, then drain them promptly.
• Lumpy purée: pass the hot potatoes through a ricer before mixing the dough.
• Too much flour: add it gradually and stop once the dough is soft but not sticky.
• Overworking the dough: combine the ingredients only until they come together.
• Sticky pieces: dust the work surface and trays lightly as you shape the chicche.

How to store

Keep uncooked chicche in a single layer on a floured tray in the fridge and cook them soon after shaping. Cooked leftovers can be covered and refrigerated for up to 2 days; reheat gently in a pan with sauce so they do not break apart.

Frequently asked questions